Simple Way to Prepare Award-winning Venison steaks with red wine blue cheese sauce

Venison steaks with red wine blue cheese sauce. And serve with side and veggie of your choice. I serve mine with garlic mashed potatoes and a fresh veggie, usually asparagus cooked with a light coat of oil and salt and pepper. Here is how you can achieve it.

Keeping the pan on medium heat add in the garlic, pour in the balsamic vinegar and the wine and turn the heat up. Remove the venison to a large platter and let rest. Meanwhile, place the skillet back over medium-high heat, and add the red wine.

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, venison steaks with red wine blue cheese sauce. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Venison steaks with red wine blue cheese sauce is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Venison steaks with red wine blue cheese sauce is something which I’ve loved my entire life.

And serve with side and veggie of your choice. I serve mine with garlic mashed potatoes and a fresh veggie, usually asparagus cooked with a light coat of oil and salt and pepper. Here is how you can achieve it.

To get started with this recipe, we must first prepare a few ingredients. You can cook venison steaks with red wine blue cheese sauce using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Venison steaks with red wine blue cheese sauce:

1. {Get 1/4 cup of flour.
2. {Make ready 1/4 tsp of salt.
3. {Take 1 pinch of pepper.
4. {Get 6 of venison loin steaks about 1/2 inch thick. Use more or less steaks depending on size of steaks. I usually use about 4 oz steaks..
5. {Make ready 1/4 cup of butter.
6. {Make ready 2 tbsp of olive oil, important to use olive oil as it cooks at higher temperatures without burning.
7. {Prepare 1/2 cup of red wine, i use whatever i have, usually a cab or merlot..
8. {Take 1/4 cup of chopped onion.
9. {Take 2 tbsp of water.
10. {Take 1 tsp of marjoram.
11. {Make ready 1/2 tsp of beef bouillon granules, chicken bouillon works fine also..
12. {Get 4 oz of crumbled blue cheese.

Remove from the heat and cover. Rub both sides of the venison steaks generously with salt and pepper. Remove the cast iron skillet from the oven and place over high heat. Spoon some sauce on a warm plate, slice Venison and fan over sauce.

Instructions to make Venison steaks with red wine blue cheese sauce:

1. In shallow dish, combine flour, salt and pepper. Dredge steaks in flour mixture to coat..
2. In 12 inch non stick skillet/pan, heat 2 tbs. butter and olive oil over medium heat..
3. When butter and oil is heated, add steaks and cook for 6 to 8 minutes, or until desired doneness, turning steaks once. (keep in mind venison is always best if cooked to medium or under, but any doneness will be delicious with this dish).
4. Transfer steaks to warm platter and cover to keep warm..
5. To same skillet/pan, add wine, onion, water, marjoram, and bouillon. (I usually have this mixture already combined in a container so I can quickly add ingredients to skillet/pan all at once for this step).
6. Cook over medium heat until reduced by half, stirring constantly..
7. Add remaining butter and blue cheese..
8. Cook over medium heat for 3-5 minutes until sauce is smooth and blue cheese is melted, stirring constantly..
9. Spoon sauce over steaks. And serve with side and veggie of your choice. I serve mine with garlic mashed potatoes and a fresh veggie, usually asparagus cooked with a light coat of oil and salt and pepper..

Sprinkle steaks with salt and pepper. Transfer steaks to rimmed baking sheet; reserve skillet. In a medium saucepan, mix the red wine with the garlic and thyme. Simmer, uncovered, over high heat until the wine has reduced by about half. While your wine is reducing, sear your meat in a large cast-iron skillet, or Dutch oven.

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